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Pink Soup
Pink Soup

Pink Soup

with cashew cream

This beautifully colored soup can be served hot or cold and is always a hit!


30 min

236 kcal

8 doses

Easy

You can replace with gluten-free products

Ingredients

3 uni

(480 gr)

200 gr

2 cloves

400 gr

1 Tbsp

2 uni

(200 gr)


You will also need:

The following ingredients will not be added to your grocery list.

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

236 kcal

988 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions

01

Start by preparing the soup. In a high pan, cook in salt water, onions, 2 cloves of garlic, cauliflower, leeks (only the white part) and diced beets. If you do it in the pressure cooker, it's 12 min after you blow the whistle. In the normal pan, it's about 25 min.

02

After the vegetables are cooked, remove some of the water and set aside.

03

Whisk with a wand or a blender until smooth.

04

Add the olive oil and some of the water you have reserved (add more or less water, depending on the consistency you want) and beat again.

05

In the meantime, prepare the cashew cream (water, cashews, 1 tbsp lemon juice and a pinch of salt). Put in a blender or food processor all the ingredients and beat for 2 min or until a smooth cream (depends on the power of the appliance: if yours is weak, choose the previously soaked and drained cashew).

06

Serve hot or cold soup with a tablespoon of cashew cream.

All ingredients in the recipe are gluten free. Suitable for celiac.

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